Dappertutto Menu
We can't accommodate requests outside this menu. Please let us know about your allergies a couple of days before.
Unfortunately we cannot help you if you have allergies to sulphites, eggs and celery.
Sorry no children menu
Voorgerechten / Primi Piatti / Starters €18
GNOCCHI DI PATATE E OUDE KAAS AL RAGU DI CODA ALLA VACCINARA
From the heart of Rome, in the Regola quarter: homemade potato gnocchi with Goude Oude Kaas served in an oxtail ragout
ARISTA DI MAIALE TONNATA
A tasty version of the famous Piedmontese recipe, made with pork loin, slow cooked in white wine and served cold in thin slices with a tuna sauce made from a reduction of the cooking juices mixed with tuna and fresh parsley
TORTINA DI SCAROLA
A well known Neapolitan recipe, a savoury tart made with pizza dough and filled with goat chees and escarola (curly endive)which has been cooked in the pan with garlic, chilli, olives, capers, pine nuts and hazel nuts..
RAVIOLONI CON BURRATA E POMODORI SECCHI ALLA CHECCA
Large ravioli filled with Burrata and sun dried tomatoes served with a typical Roman dressing known as “alla checca” – fresh tomatoes and mozzarella, olive oil, a little garlic and basil
SEPPIE COI PISELLI
Famous Roman dish, loved by the common people, squid (sepia / catfish) cut into strips, stewed in white wine with fresh peas
Hoofdgerechten / Secondi / Mains €27,50
MELANZANA ALLA PARMIGIANA
Our famous Melanzane alla Parmigiana! Sliced aubergine, fried in peanut oil, layered with homemade tomato sauce, basil, mozzarella and parmesan, baked in the oven
PALLOTTE CACIO E OVA E CAVOLO NERO ALL’ARRABBIATA CON TACCOLE E MELANZANE
A well known dish from Abruzzo where day-old bread is used to make delicious vegetarian meatballs, served in a mini version with chopped black cabbage. They are served in a fresh arrabbiata tomato sauce, runner beans and fried cubes of eggplant.
COTOLETTE DI VITELLO AL MARSALA
A veal cutlet lightly dusted in flour and cooked in the pan with a drop of Marsala and finely chopped rosemary, lemon zest and parma ham.
CONIGLIO ALLA CACCIATORA
Rabbit in the hunter’s style, roasted in a little vinegar, with white wine, tomato, garlic and herbs
SALTIMBOCCA DI SPIGOLA
A “saltimbocca” made with a seabass fillet, sage and Parma ham, tossed in the pan with white wine and cherry tomatoes
Dessert €8,50
Grand Dessert €28
MONT BLANC
MONT BLANC
Traditional Piedmontese dessert, Mont Blanc is made with a puree of chestnuts, cream and French meringue in the form of the famous mountain
SEMIFREDDO AL CAFFE’ E SAMBUCA
Semifreddo of coffee and Sambuca
SEMIFREDDO ALBICOCCHE E CIOCCOLATO
Semifreddo with a dark chocolate crème and a mousse of apricots and rum
ZUPPA INGLESE CIOCCOLATO E CILIEGIE
Dessert that originated in Ferrara in the 15th century, when a court chef reworked the English trifle (spoon dessert) for the Dukes of Este. This variant of mine is made with gluten-free Almond and Chocolate Sponge Cake soaked in a cherry and ruhm syrup and with layers of crème patissiere and dark chocolate
SEMIFREDDO DI LIMONCELLO E FRUTTI DI BOSCO
Semifreddo of limoncello and forest fruit